Description
Delight in these indulgent Caramel Chocolate Chip Cookies featuring a soft buttery base, rich chocolate chunks, and gooey caramel pieces sprinkled with large-flake salt for the perfect sweet and salty treat. Quick to prepare and baked to golden perfection, these cookies are an irresistible dessert for any occasion.
Ingredients
Cookie Dough
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 3 tablespoons (39 grams) light brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1/2 cup (60 grams) all-purpose flour
- 1/4 teaspoon instant espresso powder (optional)
- 1/4 teaspoon (1 gram) baking powder
- 1/4 teaspoon salt
- 1/3 cup chopped chocolate
Caramel & Garnish
- 5 caramel candies, cut into 18 pieces
- Large-flake salt, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a medium bowl, use an electric mixer on medium speed to beat together the softened butter, light brown sugar, and granulated sugar until the mixture is creamy, about 1 minute.
- Add Egg Yolk and Vanilla: Incorporate the egg yolk and vanilla extract into the butter mixture, continuing to beat until fully combined and smooth.
- Whisk Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, instant espresso powder (if using), baking powder, and salt for even distribution.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the butter mixture and beat just until combined with no visible streaks of flour, being careful not to overmix.
- Fold in Chocolate Chunks: Chop the chocolate into smaller pieces including the fine bits, then gently fold them into the dough until evenly distributed.
- Form Dough Balls: Divide the dough into six equal portions and roll each into a large ball using your hands. Place the balls evenly spaced on the prepared baking sheet.
- Add Caramel Pieces: Press three pieces of the cut caramel candies close to the center of each dough ball without flattening the dough. Position the caramel pieces tightly together as the cookies will spread when baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 minutes or until the edges of the cookies begin to brown, indicating they are cooked through.
- Finish and Cool: Immediately after baking, sprinkle the cookies generously with large-flake salt. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Using room temperature butter helps in achieving the perfect creamy texture when mixing.
- The instant espresso powder is optional but enhances the chocolate flavor subtly.
- Be careful not to press the dough balls flat when adding the caramel to allow them to spread naturally during baking.
- Sprinkling large-flake salt at the end balances the sweetness with a delicious salty crunch.
- For best results, do not overbake to keep the cookies soft inside.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
